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2019 Best Value Award from AmazingRibs.com, "Platinum Medal = *****. Our highest award, given only to the very best values in a price category, our strongest buy recommendation." Now 6 years running Best Value or Best Luxury Grill.. Thanks for the recognition Meathead!

As a Midwesterner as well, I prefer the competition bite style as Tony mentioned over the falling off the bone. No offense to others' preferences. Ribs can handle a variety of cooking methods and still be tasty.

I personally don’t care for 3-2-1, or 2-2-1 or 1-2-3 or 6-6-6, whatever that catchy number stuff is. You’ve been given excellent advice, but I’ll repeat...anywhere between 225°-275°, cook to your liking. For fotb, try 275° for 4 hrs, and see how you like it, adjust from there. Sent from my iPad using Tapatalk

Placed an order with Dennis in February and needless to say i’m Very excited to soon be receiving my 32” BB KK. I’ve been a cook pretty much my whole life, not professionally.... just a great hobbie. I’ve also been a home brewer for over 26 years as well. For grilling I’ve been cooking on charcoal, gas and recently added a Cookshack PG500 (Pellet grill) to the arsenal. I also have been dabblining in SV cooking for a couple of years now. I have been reading the forum extensively looking for ideas and tips so I can hit the ground running once my KK arrives. I’m fortunate enough to have recently retired and this is the present I bought for myself so with the extra time I look forward to creating great meals for family and friends. I was going to wait to join the forum until after my KK arrived but decided to start now so I can chime in and start asking questions etc. I’m looking forward to meeting with the great people who take time to help out us newbies. All the best, Paul PS - I’ll be keeping this grill at our vacation home in Northern Wisconsin. We call our up north place “Puravidaville” and therefore the natural name for our grill will be “Puravida-Grill”!!! (My wife says I have a Grill fetish......I think she’s right!)

Basically - ALL of them! But, if I had to choose a few to recommend - Dizzy Dust (my go-to for pork - but curious to try the new spicier version), Raising the Steaks (but also like Cow Lick) on beef, as a brewer you should try the IPA, and I like the Bayou-ish for a good all round Louisiana spice rub/blackening. Go check out Lane's BBQ. Their stuff is seriously good, too. I actually backed them in a Kickstarter campaign. Another Kickstarter that I backed were these guys from Hawaii (Adoboloco) making hot sauces, several of which will "light up the haoles!" Big fan from waaaay back in the day when it was originally called "Melinda's." One of the first hot sauces that I found with as much flavor as heat. I have a stupid amount of hot sauces in my pantry. Many are gifts from friends, mostly with cutesy names, ("Slap my Ass and call me Sally!") but they all taste the same! I used to feel the same about Tabasco, but check out their website, as they have branched out into other styles. Their "sriracha" based sauce is actually almost as good as the original. Their "garlic marinade" is pretty good on chicken and shrimp. The longer aged versions have complex flavors and not just spicy vinegar.

Fusion Madness challenge cook. Japanese flavored Shrimp and veggies cooked on a Konro grill handmade in Japan. Basic scampi cooked on a Komodo Kamado grill handmade in Indonesia. The basic ingredients.     Some basic prep work. Ginger and garlic marinated shrimp. Snow Peas seasoned with a Japanese pepper mix.   Grilling the shrimp and snow peas on the Japanese Konro grill.     Basic scampi cooking on the Komodo Kamado. This is the first time I've pan cooked pasta like this.    Dinner is served.

Terrific cook mate your on a winner there Outback Kamado Bar and Grill

Thanks all, I like simple and anticipate the final results from your suggestions will get me to what I’m looking for. Best, Paul

My Daughter got to choose dinner - I was satisfied with her choice! I may have mentioned this before, meat is outrageously expensive and simply insane when you go to the best butcher for the ribs! Bloody good but I won’t be doing that again for a while. Ribs cooked before glazing home made sauce ready to go from last batch dinner is served and although Jazzy wants some ~ no ribs for her! She wasn’t impressed

Hey Kemi I was hoping there would be someone else in the UK to compare notes on supplies. It's harder to have an ODK in the UK as you know and I think my view on what I'd like versus what will be practical is changing. I have never been part of the '5 a year and lighter fuel to get it started club'. I'm known by pretty much everyone in my social circle as the 'Adventure BBQer' on account of the fact that I'll head outside in the worst weather with tongs and a plate of food to be cooked. Having a closed BBQ and cooking in all weather isn't a challenge and we had several neighbours round for a Snow BBQ last year in the worst of the snow. They thought I was joking and two phoned to check that I hadn't got my dates wrong. Our Christmas turkey was done in the KK too and guests were disconcerted by the absence of the turkey in the kitchen. 😮 I appreciate the advice, I think it comes down to who you're catering for and what you're cooking. We're not doing masses of food nor am I cooking whole animals (other than chicken or a turkey at Christmas) and 80% of the time, it's just my wife and I. Generally, we'll have another 2-8 at the extreme end. With 44" of KK at your disposal, how are you using them and what finishes did you go for on the two? I'm stocking up on charcoal at the moment and have gotten mine from Lord Logs for years supplemented by BGE as there is a local stockist. What do you use and do you have a preferred supplier? I'm going to post up a thread on the kitchen once I've done some design sketches and see what everyone thinks. Forums are great for advice and inspiring new ways to empty your bank account!! 😂 Alex

That looks awesome!

That looks awesome Charles!

Very nice to have Japanese friend.

Good question. The engineer in me says that split basket is like AC current and full is closer to DC (actually a lower amplitude AC since it still spins the food away from the heat source periodically). To achieve the same RMS voltage (or heat transfer in our case), AC has a higher peak (and lower minimum) amplitude, while DC is constant throughout. In other words, it requires the same amount of heat to be transferred either way, so not real sure it would matter. Would take some experimenting and blind taste testing to see if it matters on the plate. My guess is no.

Hello MacKenzie, and thanks for the welcome! My best guess on ETA is mid May.....It’s making the voyage across the ocean at this time and not sure yet when it will hit USA etc. I will definitely be taking pics to share our new arrival on this forum. I really enjoy this part of the forum! I see in the SV section of the forum you do a lot posting. I look forward into tapping into your knowledge / experience on this technique. Especially as it relates to combining SV & KK cooking. All the best, Paul

Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render. I’m convinced about the turbo method.. Sent from my iPhone using Tapatalk

Thanks Pequot and Tyrus for your replies. Tyrus after raising 4 kids we’ve finally achieved empty nester status. Since I no longer will be attending my kids baseball games I get to spend most of my time up north where the KK will reside so this is actually the place I do most of my grilling / outdoor cooking. I may find myself wanting another KK back home though (haha). Opening day of fishing is first weekend in May and plan on staying up north for the rest of the summer through September and October. Our calendar is pretty much booked with family and friends coming up north to enjoy lake living! I haven’t filled in the calendar with respect to meal planning and the wife has informed me that we’ll still go out to dinner once in a while too!!! Best, Paul

Welcome Paul! The 32 is a great grill. I speak from experience. Please do chime in and ask questions. We’re all here to learn from each other.

I have been travelling for about a month, and last night the girls went to see Ed Sheeran at the last minute which meant I was home alone. What better way to enjoy the peace by grilling some chicken I had in the fridge alongside some asparagus/sweat potato/tomato/kale salad (with some ginger/garlic/soy/sesame/honey salad dressing I concocted). simple but delicious ~ fridge foraged dinners are always surprising